Blogging Marathon

Followers

Facebook Badge

Subscribe To

VISITORS

Jan 18, 2017

My second recipe under chutney's, spreads and dips is again a chutney from Andhra cuisine. Brinjal/ eggplant/ vankaya Pachadi is one of the all time favorites in Andhra homes. Not only as a chutney eggplant is a favorite vegetable at home. I used green small variety eggplants for this chutney you can use any variety eggplants for this chutney.

Let's check the recipeINGREDIENTS:---Eggplants --- 5 Green chillies --- 8 or reduce according to your tasteCoriander seeds --- 1 tab spCumin seeds ---- 2 tea spUrad dal --- 1 tea spTamarind --- 1 inch pieceGarlic --- 6 clovesOil --- 1 tab spTurmeric powder --- 1/4 tea spSalt to tasteMETHOD:----1. Heat few drops of oil in a pan add coriander seeds, urad dal and fry till golden then add cumin seeds and fry for a while remove and set a side.2. Wash and wipe the eggplants, cut them in to small cubes.3. Now heat remaining oil in the same pan add green chillies and fry for a while then add eggplant pieces and fry till eggplant pieces are tender, remove and let them cool.4. soak tamarind in two tab sp of water.5. First grind coriander seeds, urad dal and cumin seeds in to a fine powder.6. Then add fried green chillis and eggplant pieces and run the mixe for two seconds.7. Add tanarind, turmeric powder, garlic cloves, salt to taste and grind in to a coarse paste.Remove the vankaya pachadi in to a clean and dry bowl and serve with dosa, idli, pongali or with plain rice and few drops of ghee.Even I like this as a spread on my toast....Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#72